207. PREVENTING CONTAMINATION – FOOD TEMPERATURE REQUIREMENTS

207 PREVENTING CONTAMINATION – FOOD TEMPERATURE REQUIREMENTS 207.1 A microenterprise home kitchen business shall comply with the following food cooking temperature requirements: (a) Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (1) 145o F or above for fifteen (15) seconds – fish/meat; (2) 155o F or above for fifteen (15) seconds – ratites/comminuted fish/comminuted meat; and (3) 165o F or above for fifteen (15) seconds – poultry/stuffed fish/stuffed meat/stuffed pasta/stuffed poultry/stuffed ratites/stuffing containing fish, meat, poultry, or ratites; and (b) Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135o F. 207.2 Food shall be cooled as follows: (a) From 135o F to 70o F within two (2) hours; (b) From 70o F to 41o F within four (4) hours; and (c) Within six (6) hours from 135o F to 41o F. SOURCE: Final Rulemaking published at 72 DCR 011556 (October 17, 2025). District of Columbia Municipal Regulations Food Operations and Community Hygiene Facilities: Microenterprise Home Kitchen Regulations 25-L DCMR § 207